Step 1 Peel and dice the onions. Peel and finely chop the garlic cloves. Cut carrots and celery into small pieces and set aside. Step 2 Using a sharp knife, roughly cut the lamb shoulder into 10cm chunks. Add to a bowl with 1 teaspoon of salt and 1 teaspoon of cracked black pepper and mix to coat well. Step 3 In a large heavy based pot with a lid, heat olive oil over medium high heat. Add lamb pieces in a single layer to the pot and sear for 3-4 minutes on each side until evenly browned. Transfer to a plate, then repeat until the remaining lamb has been seared. Step 4 Turn down the heat to medium-low and add onion, celery, and carrot to the pot. Sauté, stirring frequently for 15 minutes until soft and sweet. Add garlic and tomato paste, and sauté for 3 minutes or until fragrant. Step 5 Add red wine and gently scrape any browned bits from the bottom of the pot. This will add more flavour to the ragu. Bring to a simmer and let cook for 2-3 minutes until the liquid has reduced by half. Step 6 Add beef stock, tins of tomatoes, bay leaves, rosemary, sugar and remaining 1/2 teaspoon of salt and pepper. Return the lamb to the pot and bring to a simmer. Put the lid on, reduce heat to low and gently simmer for 1.5 hours Step 7 Remove the lid and gently simmer for another hour to hour and a half, or until the lamb is tender and easy to shred, and the sauce is looking thick and rich. Step 8 Remove lamb and shred using two forks. Return shredded meat to the pot and mix well. Add soy sauce, taste, then add more salt and pepper if needed. Step 9 There will be enough ragu to serve 8 people. Serve as much as you need immediately and store remaining ragu in the fridge for up to 5 days or the freezer for up to 3 months. For The Pasta Step 10 Cook enough pasta to suit the number of people you’re feeding. 80 grams per person is a good guide. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add pappardelle and cook according to packet instructions, leaning towards al-dente. Drain pasta, then add back into the pasta pot, spoon over ragu, gently mixing pasta. Step 11 Serve immediately with grated parmesan and finely chopped parsley.
